4 boneless, skinless, Chicken thighs ( you can use breasts if you prefer)
1 tsp Salt
½ tsp Pepper
1 Tbsp + ½ tsp Cumin
1 Tbsp + 1 tsp Chili Powder
1 tsp Garlic powder
1 tsp Onion Powder
2 Tbsp olive oil, divided
1 Onion, diced
2 cloves Garlic, minced
1 c Corn kernels, canned and drained
1 c Black Beans, canned and drained
1 (14.5-ounce) can Diced tomatoes (I prefer a spicy blend of jalapenos and green chilis), undrained
Salt and Pepper to taste
1 c Water
1 c White rice
Cilantro and Sour Cream for garnish
Instructions
Full recipe from : homemadeinterest.com
In a medium bowl, combine the salt, pepper, 1 Tbsp cumin, 1 Tbsp chili powder, garlic powder, and onion powder. Toss chicken in the mixture.
In a large skillet over medium high heat add 1 Tbsp olive oil, then add the seasoned chicken. Cook chicken until browned on each side.
Once browned set chicken to the side while you prepare the rice.
Add 1 Tbsp olive oil to the skillet along with the diced onions. Cook until onions begin to soften, approximately 3-5 minutes.
Add garlic and continue to cook for one minute.
Add corn, black beans, diced tomatoes, 1 tsp Chili powder, ½ tsp Cumin, salt and pepper to taste. Stir mixture and cook for 2-3 minutes.
Add water and rice, and nestle chicken pieces into the rice. Bring to a boil, then reduce to a simmer, cover, and continue to cook until rice is cooked and liquid is absorbed, approximately 15 - 18 minutes.
Garnish with cilantro and sour cream and enjoy!
